Stewed Pears. Time—5 hours.
6 large pears, ½ lb. brown sugar, ½ pint water, rind of 1 lemon, a few cloves.
Peel the pears, cut them in halves, and core them. Lay them in a stew-pan with the sugar, water, lemon-rind, and cloves. Cover tightly, first with brown paper, then with lid of stew-pan. Stew gently 4 or 5 hours.
Pears can also be stewed in a stone jar in the oven, but must always be well covered up.
Economical Plum Pudding. Time—11 hours.
1 lb. raisins, ½ lb. currants, ½ lb. suet, ½ lb. flour, ¼ lb. bread-crumbs, 2 oz. brown sugar, ¼ lb. almonds, ¼ lb. candied peel, grated rind of 1 lemon, ¼ of a nutmeg grated, ½ teaspoonful mixed spice, golden syrup and beer from ¼ pint upwards.
Stone the raisins, wash and dry the currants, shred the suet fine, prepare the bread-crumbs, chop the candied peel, blanch and chop the almonds. Mix these all well together with the flour, sugar, grated lemon-rind and nutmeg, mixed spice, and enough golden syrup and beer to form a stiff mixture. Boil in basins or moulds for ten hours.
Scotch Plum Pudding. Time—4 hours.
½ lb. flour, ½ lb. carrots, ½ lb. potatoes, ½ lb. suet, ½ lb. currants, ½ lb. raisins or sultanas, 2 oz. candied peel, ¼ lb. golden syrup.
Peel the potatoes, scrape the carrots, boil both till tender, then mash them. Add to these the flour, currants, raisins or sultanas, suet and peel chopped fine, and lastly the golden syrup. Boil in a greased basin for 3 hours.